Jericalla de Jalisco
Un flan rustique à la cannelle et à la vanille, cuit au four jusqu'à ce que le dessus caramélise naturellement.
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Ingrédients
Nutrition
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Étapes
Infuse the milk
In a saucepan, heat the milk with the cinnamon stick and half of the sugar (90 g) over medium heat until it is hot and just about to simmer, but do not let it boil hard. Turn off the heat, cover, and let it steep for 15 minutes so the cinnamon releases its flavour.
- 1 litre whole milk
- 1 cinnamon stick
- 90 g sugar (half)
✅ C'est prêt quand : the milk smells strongly of cinnamon and is still warm
Whisk the eggs
In a large bowl, whisk the whole eggs, egg yolks, remaining sugar (90 g), vanilla and salt together until smooth and a little pale. Do not whisk in air bubbles too vigorously, you just want it well blended.
- 4 eggs
- 2 egg yolks
- 90 g sugar (remaining half)
- 1 tsp vanilla extract
- 1 pinch salt
✅ C'est prêt quand : the mixture is smooth, uniform in colour, with no streaks of yolk
Temper and strain
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Fill and bake
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Cool completely
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Serve
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Infuse the milk
In a saucepan, heat the milk with the cinnamon stick and half of the sugar (90 g) over medium heat until it is hot and just about to simmer, but do not let it boil hard. Turn off the heat, cover, and let it steep for 15 minutes so the cinnamon releases its flavour.
- 1 litre whole milk
- 1 cinnamon stick
- 90 g sugar (half)
✅ C'est prêt quand : the milk smells strongly of cinnamon and is still warm
Whisk the eggs
In a large bowl, whisk the whole eggs, egg yolks, remaining sugar (90 g), vanilla and salt together until smooth and a little pale. Do not whisk in air bubbles too vigorously, you just want it well blended.
- 4 eggs
- 2 egg yolks
- 90 g sugar (remaining half)
- 1 tsp vanilla extract
- 1 pinch salt
✅ C'est prêt quand : the mixture is smooth, uniform in colour, with no streaks of yolk
Temper and strain
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Fill and bake
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Cool completely
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Serve
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The Story Behind the Dish
Jericalla is said to have been created in the convents of Guadalajara, where nuns made rich egg custards from leftover milk and yolks. Its name is widely believed to come from Jérica, a town in Valencia, Spain, linked to the family or benefactor who first requested the dish.
Unlike flan, which is baked in a caramel-lined mould over gentle heat, jericalla is baked uncovered at high heat so the top itself browns and lightly caramelizes, a technique that became its signature.
⭐ Why It's Famous
It is loved for that contrast between the softly bittersweet, almost toasted top and the silky cinnamon-and-vanilla custard underneath, a simpler, more rustic cousin to crème brûlée that needs no blowtorch.
💡 Fun Fact
Jericalla is often served slightly less sweet and more intensely browned than flan, home cooks consider a deeply caramelized, almost dark top a sign of a well-made batch, not a mistake.
Guadalajara, Jalisco
20.66°N, -103.35°W
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